The Midland Journal

STORE AND COOK PROPERLY TO RETAIN VEGETABLE VALUES
Probably no class of foods suffers greater loss of nutritive values through preparation than fresh vegetables.
Home storage and cooking methods must be considered, for it is here that much of the waste occurs.
In general vegetables should be stored in a cool place in order to retain all of the food value possible. The leafy ones keep best when piled loosely in a covered vegetable pan or waterproof bag-preferably after washing and draining and stored in the refrigerator away from the freezing unit.
Cooking affects the color, flavor and food value of all vegetables. Serve them raw whenever possible and when necessary to cook check the time carefully and cook only until barely tender. Overcooking is the most common fault.
Prepare vegetables just before they are cooked or used. Place them in boiling salted water to reduce the cooking time and use as little water as required to prevent burning. The color of green vegetables will be brighter and the flavor of the strong flavored ones more delicate, however, if more water is used in cooking them.
Start frozen vegetables to cook before thawing. Place them in a pan immediately upon removal from the container and add only enough water to last during the short cooking period. The blanching and freezing processes break down the tissues so that less time is required for cooking frozen vegetables than the fresh ones.